Soft & Poached Eggs

Eggs are the precision showcase of sous vide. A 1°F change between 145°F and 149°F produces a visibly different texture - from liquid yolk with barely-set whites to firm whites with a jammy center. No other protein responds this dramatically to small temperature changes.

Cook eggs directly in the shell - no bag needed. The shell is a natural sealed container that handles sous vide temperatures perfectly.

For ramen eggs, cook at 148°F for 1 h, then ice-bath and marinate in soy-mirin for 4–24 h. The marinade penetrates the set whites and seasons the yolk.

Batch-cook eggs for meal prep. Cook a dozen at your preferred temperature, ice-bath, and refrigerate in-shell for up to 5 days. Rewarm at 130°F for 10 min before serving.

Anti-tip: do not hold eggs at temperature for more than 2 h. Unlike meat, egg proteins continue to set and the texture shifts from custardy to chalky. Set a timer and pull on time.

Mark shells with a pencil before cooking so you know which eggs were sous vide.

Peel under running water once chilled to gently remove any thin whites.

Warm peeled eggs for 2 min in 135°F water if serving hot after chilling.

Score the shell gently before peeling to avoid tearing the delicate white.

Keep eggs in the bath until plating so they stay warm and jammy.

Use a spoon to scoop the egg out if peeling is finicky; the membrane holds it together.

To peel cleanly, tap the wider end to break the air pocket, then roll gently under your palm.

For transport, keep in-shell eggs in cold water inside the fridge.

Warm peeled eggs in 135°F water for 5 min to restore that just-cooked feel.